Impaired glucose tolerance (IGT) is a common condition characterised by the body’s inability to clear blood sugars from the circulation. IGT is usually associated with being overweight / obese. If unaddressed can develop into Type II Diabetes mellitus (T2DM). T2DM is a serious condition with 6.1% of people in Ireland living with the disease. One third of adults in the USA and 108 million people in Asia have been diagnosed with diabetes. Diabetics have high blood sugar (blood glucose) either because the pancreas does not produce enough of the hormone insulin or because cells in the body do not respond to the insulin that is produced.
Food for Health Ireland (FHI) researchers are looking at milk ingredients that could help to regulate blood glucose – a risk factor that contribute to increased risk of developing diabetes.
The glycaemic management programme, is subdivided into distinct, yet overlapping, research areas:
- Screening for Bioactives – As part of FHI, we have a discovery programme that generates potential bioactives via enzymatic hydrolysis and or bacterial fermentation. These new ingredients are then tested in a number of invitro bioassays to understand their potential efficiency.
- Glycaemic Management and Insulin Sensitivity – The milk-derived bioactives will be tested further for their ability to improve blood glucose control
- Efficient Product Development – This task will involve identifying the lowest effective dose of the bioactive, including it in a variety of foods and testing how efficient it is.
Read our publications here.
Dr Jessica Ralston, FHI Programme Manager, outlines the work of our Glycaemic Management team. Watch it below: